The Brioche Bread

Instructions

• 1
  • Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
• 2
  • In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
• 3
  • Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
• 4
  • Slowly add the yeast and continue beating at low speed for 5 minutes.
• 5
  • Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
• 6

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  • Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
• 7
  • Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
• 8
  • Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
• 9
  • Turn the dough out onto a floured surface and divide the dough in half.
• 10
  • Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans.
• 11
  • Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
• 12
  • Preheat the oven to 350 degrees.
• 13
  • Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
• 14
  • Turn the bread out of the pans and cool completely on a cooling rack.
• 15

  If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.